Buttermilk Biscuits & Green Chile Sausage Gravy From 'Savory Baking'

October 18, 2022
5 Ratings
Photo by Photography © 2022 Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
  • Prep time 2 hours
  • Cook time 20 minutes
  • makes 6 generous servings
Author Notes

"If I’ve made you biscuits and gravy before, I really love you—and this is one love language I fully believe on sharing. There are so many ways to make biscuits—I like to cut them as squares, just for ease and to avoid re-rolling to cut more. I halve the warm biscuits horizontally—for a big portion, use 1½ biscuits (3 biscuit halves) per plate, or just use 1 biscuit, or even just a half depending on your preferred portion size. Ladle the prepared, hot gravy on top. If desired, top with a jammy soft boiled or runny fried egg." Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between 2022 by Erin Jeanne McDowell.
Erin Jeanne McDowell

What You'll Need
  • Buttermilk Biscuits
  • 3 cups (360 grams) all-purpose flour
  • 16 grams (1 tablespoon plus 1 teaspoon) baking powder
  • 3/4 teaspoon (3 grams) fine sea salt
  • 8 tablespoons (113 grams) cold unsalted butter, cut into ½-inch/1 cm cubes
  • 1 cup (230 grams) cold buttermilk, plus more as needed
  • egg wash, as needed for finishing
  • Green Chile Sausage Gravy
  • 5 tablespoons (70 grams) unsalted butter, divided
  • 1 pound (454 grams) ground breakfast sausage
  • 1 (325 grams) large sweet onion, minced
  • 3 (15 grams) garlic cloves, minced
  • 1 cup (226 grams) chicken or beef broth
  • 1/4 cup (30 grams) all-purpose flour
  • 3 1/2 cups (805 grams) whole milk
  • 12 ounces (340 grams) canned diced green chiles
  • kosher salt and freshly ground black pepper
  • 1/4 cup (10 grams) finely chopped chives (optional)
  • 1/4 cup (10 grams) finely chopped parsley (optional)
  1. Make the biscuits: In a large bowl, whisk the flour, baking powder, and salt to combine. Add the butter and use your hands to break up the cubes, tossing until each one is well coated with flour.
  2. Use your hands or a pastry cutter to cut the butter into the flour until the largest pieces are about the size of peas. Make a well in the center of the bowl and add the buttermilk. Mix—with your hands or a silicone spatula—until the dough comes together. It should come together easily, but the dough will look craggy, not smooth.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (and up to overnight).
  4. On a lightly floured surface, pat out the dough to about ½-inch/1 cm thick. Brush away excess flour with a pastry brush, then fold the dough in quarters. (If desired, you can repeat this process a second time) Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
  5. Pat the dough out on a lightly floured surface to an approximately 1-inch/2.5 cm thick rectangle (about 7x8-inch/18x20 cm). Use a bench scraper or a knife to cut the dough in half horizontally, then cut each half into 5 even pieces, for a total of 10 biscuits.
  6. Transfer the biscuits to a parchment-lined baking sheet, leaving at least 2 inches/5 cm between each biscuit. Stagger the rows to give the biscuits more room on the baking sheet.
  7. Refrigerate the biscuits while you heat the oven to 400°F/205°C with the rack in the center of the oven. When the oven is hot, egg wash the surface of the biscuits and bake until they have risen and are deeply golden brown, 25 to 30 minutes.
  8. While the biscuits bake, make the gravy: Melt 2 tablespoons/28 grams of the butter in a large ovenproof pot or Dutch oven over medium heat. Add the sausage and cook until well browned, 4 to 5 minutes. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook 1 minute more. 
  9. Increase the heat to high and stir in the broth, scraping any browned bits from the bottom of the pot. Cook until the broth is almost entirely evaporated. 
  10. Reduce the heat to medium and add the remaining 3 tablespoons/42 grams butter. When melted, sprinkle the flour over the surface of the pot and cook, stirring constantly, 3 to 4 minutes. Stir in the milk and bring to a simmer, stirring frequently. Once the mixture simmers it should noticeably thicken.
  11. Stir in the green chiles and season with salt and pepper. If using, stir in the chives and parsley just before serving.

See what other Food52ers are saying.

  • ItsBrooksie
  • liz pedroza
    liz pedroza
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

liz P. December 7, 2023
Fantastic! I started the recipe last night ( I recommend baking a double batch) and baked them off this morning. So good! This recipe is a keeper. I served it with a ready-made chile verde pack.
ItsBrooksie November 7, 2022
I made this recipe last night for dinner (Sunday indulgence), exactly as written. It was spectacular. Seriously, ties for the best meal I've ever made from an online recipe. My only note is that in *our house* this does not serve 6 generously! My husband, my (pregnant) self, and my 2-year old devoured most of it last night, and there was one serving of the sausage gravy left. Which I just ate for lunch today over a leftover biscuit. Yum.